Directions

In a large bowl, combine the chicken, marmalade and soy sauce. Cover and refrigerate for 20-30 minutes.

Meanwhile, toss apricots and orange peel. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken juices run clear. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds.Yield: 4 servings.

Originally published as Warm Apricot Chicken Salad in Taste of Home
August/September 2000, p44

In a large bowl, combine the chicken, marmalade and soy sauce. Cover and refrigerate for 20-30 minutes.

Meanwhile, toss apricots and orange peel. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken juices run clear. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds.Yield: 4 servings.

Originally published as Warm Apricot Chicken Salad in Taste of Home
August/September 2000, p44